Grilled Plum Shortcakes with Hot Honey Whipped Cream

Shortcake has long been a summertime staple on American tables, especially when fruit is at its peak. Grilling ripe plums caramelizes their edges before they nestle into tender biscuits crowned with hot honey whipped cream.

Serves 4 · 20 min prep · 20 min cook

Estimate for one serving

• 445 cal
• 6g protein
• 48g carbs
• 26g fat

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Ingredients

• 6 ripe plums, halved and pitted
• 2 tbsp granulated sugar
• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp kosher salt
• 6 tbsp cold unsalted butter, cubed
• 3/4 cup plus 1/2 cup cold heavy cream
• 3 tbsp hot honey
• 1 tsp vanilla extract
• 2 tbsp powdered sugar

Instructions

1. 1Preheat a grill or grill pan to medium-high heat, about 400°F. Toss the plum halves with the granulated sugar and set aside.
2. 2In a bowl whisk the flour, baking powder, and kosher salt. Cut in the cold butter until the mixture resembles coarse meal with some larger bits.
3. 3Pour in three-quarters cup of the cold heavy cream and stir just until a soft dough comes together. Turn onto a lightly floured surface and pat into a 1-inch-thick round.
4. 4Cut into 4 equal biscuits with a knife or cutter. Place on a parchment-lined sheet and chill 10 minutes while the grill heats.
5. 5Grill the sugared plum halves cut-side down until caramelized grill marks appear and the fruit softens, 3 to 4 minutes per side. Transfer to a plate.
6. 6Bake the biscuits in a 425°F oven (or on a grill-safe pan with the lid closed) until tall and golden, 12 to 15 minutes. Cool slightly, then split horizontally.
7. 7Whip the remaining half cup heavy cream with the powdered sugar, vanilla, and hot honey until soft peaks form.
8. 8Place the warm biscuit bottoms on plates. Arrange grilled plum halves on top, drizzle with the remaining hot honey, and crown with a generous dollop of the hot-honey whipped cream.
9. 9Add the biscuit tops at a jaunty angle and serve immediately while the fruit is still warm and the cream is cool.